143 mix jalapeno creamed corn Recipes

onion, butter, sour cream, creamed corn, whole kernel corn, eggs, salt & pepper, cornbread mix , i use the jiffy 1, jalapeno, chopped, shredded cheddar cheese, sugar

corn muffin mix, creamed corn, milk, eggs, lightly beaten, grated cheddar cheese, jalapeno pepper, seeded, chopped fine

whole kernel corn, creamed corn, butter, melted, carton sour cream, jalapeno cornbread mix

onion, chopped, butter or 1/4 cup margarine, eggs, sour cream, whole kernel corn, drained, cream-style corn, salt, pepper, cornbread-muffin mix, jalapeno pepper, minced, shredded cheddar cheese, divided (8 oz)

lean ground beef, onion, chopped, jalapeno peppers, seeded and chopped (optional), corn bread/muffin mix, salt, baking soda, creamed corn, milk, vegetable oil, eggs, beaten, cheddar, shredded and divided

cornbread mix, sweet onion, diced, shredded colby-monterey jack cheese, eggs, beaten, whole milk or 2 1/2 cups buttermilk, vegetable oil, sugar, creamed corn, chopped jalapenos

margarine, frozen mixed vegetables, cream-style corn, baking powder, flour, eggs, beaten, milk, salt, garlic, minced, black pepper (or to taste), jalapenos, seeded & diced small, drained pimientos (optional), muenster cheese, grated (reserve 2 oz), tomato, very thinly sliced

mix, cilantro,chopped,fresh, lime peel,grated, cumin, farm fresh eggs, buttermilk, cubed,cream cheese, jalapeno,chopped fine, green onions,with tops,chopped fine

corn bread/muffin mix, minced fresh cilantro, grated lime peel, ground cumin, eggs, buttermilk, cream cheese, cubed, jalapeno peppers, seeded and minced, green onions, finely chopped

jalapeno jelly, sour cream, fresh lime juice, chopped fresh cilantro, canned black beans, drained and rinsed, canned corn, drained, chopped fresh tomato, chopped green onions, picante sauce, salt, boneless skinless chicken breast halves, taco seasoning, olive oil, mixed salad greens, garnish canned jalapeno slices, optional

garlic cloves, minced, onion, chopped, butter, chicken broth, half-and-half, cream of chicken soup, salsa, creamed corn, whole kernel corn, boneless skinless chicken breast halves, cooked and shredded, chopped jalapeno, ground cumin (to taste), new mexico chile powder (to taste), fajita seasoning mix, chopped fresh cilantro (to garnish ), tortilla chips, monterey jack cheese, grated

cream cheese, softened, ranch salad dressing mix, whole kernel corn, drained, chopped sweet red pepper, chopped ripe olives, chopped jalapeno pepper, tortilla chips or assorted fresh vegetables

sour cream, jiffy corn muffin mix, eggs, sugar, margarine or 1/2 cup butter, creamed corn, canned diced jalapenos (optional)

vegetable oil, divided, onion, finely chopped, nonstick vegetable oil spray, all purpose flour, cornmeal, baking powder, salt, egg, shredded mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided, sour cream plus additional for garnish, canned creamed corn, minced seeded jalapeno chiles, tomato salsa (for garnish )

eggs, butter (1/4 cup), grits, white cornmeal mix, onion, chopped, silver queen creamed corn (1 frozen tube ), sour cream, cubed monterey jack pepper cheese, shredded extra-sharp cheddar cheese, chopped pickled jalapeno peppers (or to taste), salt and pepper, milk (or enough to make it resemble a thick batter)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

butter, melted (or very soft ), oil, eggs (or use 3 egg whites), cream cheese (very soft ), green onions, finely chopped, red bell pepper, seeded and finely chopped, jalapeno pepper, seeded and finely chopped (optional), corn niblets, drained, cream-style corn, corn muffin mix (jiffy is good), black pepper, grated parmesan cheese

corn bread/muffin mix, bacon strips, chopped celery , green pepper and onion, butter,divided, milk, cream-style corn, whole kernel corn, drained, chopped jalapeno pepper, diced pimientos, sugar, salt